Methods: 1, soak the garlic: choose fresh, large garlic, cut off the tail, leaving only a little put, put into cool water to soak for 3-7 days, according to the temperature of the temperature of the cold and warm can be appropriately reduce or increase the time of soaking water. Change the water once a day to soak out the tender flavor of the garlic, then fish it out and put it into a clean altar.
2, pickled garlic: put the soaked garlic into the altar, put a layer of garlic sprinkled layer of salt, stirring once the next day, and then stirring once a day, 3-4 days out, spread on the curtain, sunshine for a day, get the floating skin out of the tank, and then pickled in sugar water. Sugar water 10 pounds of water plus sugar 4 pounds of vinegar 1 two, boil. When the sugar water cooled to not hot, and then poured into the garlic jar. Note that the sugar water should be higher than the garlic 2 inches or so, the surface of the sugar water and then sprinkle 3 two broken sugar, and then the altar mouth cover tightly sealed, placed in a cool place, curing 2-3 months, it becomes white tender as jade crystal bright taste beautiful white sugar garlic.
3, seasoning: 6-7 days before maturity, you can add some cinnamon to enhance the flavor.
Method 2: 500 grams of garlic with 50 grams of salt, 300 grams of brown sugar, 30 grams of rice vinegar or 20 grams of white vinegar, anise can be added or not 600 grams of water
Methods: 1, garlic to remove the old skin, leaving a 2 cm pseudostem, garlic root dug into a cone, but do not dig the garlic scattered (the purpose of the garlic into the flavor)
2, garlic soaked in fresh water for 5-7 days, change the water every day
3, garlic into the altar. >3, garlic into the altar, a layer of garlic layer of salt, do not add water; pour garlic once a day, the bottom of the pour to the top, so that the garlic flooded uniformly; 5-7 days after taking out of the sun, after the skin is dry, if there is an old skin and then remove ...... evenly yards into the altar
4, the water boiled, add brown sugar, away from the fire; water temperature of 80 degrees or so when the addition of vinegar; to be cooled through the rushed into the Garlic altar, seal the altar, 7 days later to be brown sugar into fructose can be eaten
5, aftertaste of sugar taste thick, salty slightly sour, such as like acid can be added more vinegar.
6, sugar garlic juice can be used as a sweet and sour sauce when Lai, garlic aroma strong, distinctive flavor, just can not be used to drown garlic.
Below is another recipe for garlic sauce as a seasoning: grilled sweet and sour salmon with scallions
Grilled sweet and sour salmon with scallions, made with drowned garlic broth, is really delicious.
Methods: 1, the pot of oil, burst incense garden onion, pulled to the side,
2, the pan into the salmon frying, pour some wine, and then pour two large rice spoon of sugar garlic sauce, cover the pot. The first thing you need to do is to make sure that the salmon is not damaged by the fire and that it is not damaged.
3, finally the fish into the plate, the garden onion shredded over the fish on the table.
Features: sweet and sour, fish and tender, the key is simple and delicious.